Sous Chef | Cruise Whitsundays
Core
Managing daily operations of a land-based production kitchen for a marine tour operator, delivering catering services across vessels, private charters, and offshore operations.
Role type
Sous Chef (Culinary Operations Manager)
Builds
Catering products for vessels, private charters, and offshore operations
Domain
Hospitality / Marine Tourism
Deliverable
product features
Required skills
Staff management, food safety compliance, inventory management, kitchen operations oversight, team mentoring, quality control
Preferred skills
Passion for hospitality, ability to thrive in fast-paced environments, flexibility for extended hours
Technologies
HACCP protocols, Australian Food Safety Standards
Responsibilities
Supervise kitchen staff during preparation and service, oversee daily kitchen operations and team coordination, maintain cleanliness and food safety standards, assist with stock control and waste minimization, foster team culture through leadership and mentoring
Seniority
Mid-level, hands-on IC